Springtime Salad with Maple Vinaigrette

It has been somewhat of a tradition in our house on Canada Day for the last several years to make this Strawberry & Jello Shortcake with our freshly picked strawberries. Mmm mmm mmm!

*This picture is from last year!

Sadly, it is not gluten-free, or sugar-free, so this year we will be bypassing this patriotic dessert. I know what you’re thinking – what a tease! Yes maybe, but know that there are other scrumptious and healthier ways to celebrate Canada Day with fresh strawberries! So, instead of sharing the recipe for the Strawberry & Jello Shortcake, I will sharing one of our favorite strawberry recipes for summer: Springtime Salad with strawberries and salmon.

It is a bit of an unconventional combination but man oh man is it ever good! We love this recipe, especially for summer. It is so fresh and tasty, and the maple balsamic dressing is divine! (It is also dairy-free, egg-free, lactose-free and refined sugar-free!)

Springtime Salad with Maple Vinaigrette

*Serves 4

Spring mix

Sliced strawberries

Sunflower seeds

Chopped walnuts

Dressing:

3 Tbsp. 100% pure maple syrup

2 Tbsp. balsamic vinegar

1 tsp. dried tarragon

1/4 cup sunflower oil

In a small bowl, whisk together maple syrup, vinegar and tarragon. While whisking, slowly drizzle in oil. Set aside for at least 1 hour or cover and refrigerate overnight to let flavors develop and blend. Whisk well before drizzling over salad.

Wash off spring mix and divide between four plates. Top with cut up salmon, sliced strawberries, sunflower seeds and chopped walnuts. Drizzle with vinaigrette and enjoy!